80 g dark chocolate

2 cups chocolate flavoured milk

2 cups fresh breadcrumbs

½ cup custer sugar

2 eggs, separated

½ cup black cherry jam


Break the chocolate into small pieces and heat gently with chocolate-flavoured milk. Bring almost to the boil and remove the pan from the heat.

In a large bowl mix together the breadcrumbs and 1/2 of the sugar. Pour over the chocolate milk and mix well. Beat in the egg yolks.

Bake (in the pie dish) in a preheated oven, 180⁰ C, for 25 minutes.

Wisk the egg whites and the remaining sugar  in a large bowl until you have glossy, thick meringue.

Spread the jam over the chocolate pudding and spoon or pipe the meringue on top.

Return the pudding to oven for few more minutes, until the meringue is crisp and golden.